Is your garden overflowing with fresh zucchini and squash right now? This easy vegetable tian is the perfect way to use up that beautiful summer harvest.
It looks like a fancy French dish from a restaurant. However, it is actually quite simple to put together at home. Your family will love the bright colors and tender roasted flavors in every bite.
Why You’ll Love This Recipe
This dish is a total showstopper for any summer weeknight dinner. It turns basic produce into something that feels truly special and elegant. You get a healthy dose of vitamins while enjoying a comforting, cheesy topping.
The combination of potatoes and squash makes it very satisfying. It is naturally gluten-free and fits perfectly into a healthy reset routine. You will love how the vegetables caramelize together in the oven.
Simple Method
Making this dish is mostly about the simple assembly. You just sauté some aromatics and then start layering your sliced veggies. It feels like a calming kitchen craft rather than a chore.
Even if you are a beginner, you can master this layout. The oven does all the hard work of softening everything. Your kitchen will smell warm and garlicky while it bakes to perfection.
Simple Ingredients
This recipe uses fresh, seasonal produce at its absolute best. Most of the other items are likely already in your pantry staples collection.
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 large zucchini, sliced into 1/4-inch rounds
- 1 large yellow squash, sliced into 1/4-inch rounds
- 2 medium Russet potatoes, peeled and sliced into 1/4-inch rounds
- 2 large Roma tomatoes, sliced into 1/4-inch rounds
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon dried thyme
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.5 cup grated Parmesan cheese
Step-by-Step
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a skillet over medium heat, sauté the sliced onions and minced garlic in one tablespoon of olive oil until softened and translucent.
- Spread the sautéed onion and garlic mixture evenly across the bottom of an 8×8-inch baking dish.
- Arrange the sliced vegetables vertically in the dish, tightly alternating layers of potato, zucchini, squash, and tomato until the dish is full.
- Drizzle the remaining olive oil over the vegetables and season uniformly with thyme, salt, and pepper.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the Parmesan cheese over the top, and continue baking for 15 to 20 minutes until the vegetables are tender and the top is golden brown.
Best Ways to Enjoy It
Serve this dish warm right out of the oven. It pairs beautifully with grilled lemon chicken or a simple pan-seared steak. For a lighter meal, enjoy it with a fresh green salad.
The colorful layers look stunning on a white serving plate. Set the table outside and enjoy this garden-fresh meal with your family. It is a wonderful way to celebrate a sunny summer evening.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay delicious for up to three days. This dish is great for healthy meal prep lunches the next day.
To reheat, place it back in a 350°F oven for about 10 minutes. This helps keep the vegetables from getting too soggy. You can also make the base the night before to save time.
Tips for Best Results
- Use a mandoline slicer for perfectly even vegetable rounds.
- Don’t skip sautéing the onions first for the best flavor base.
- Pack the vegetables tightly so they support each other while baking.
- Choose vegetables with a similar diameter for a uniform look.
- Add a handful of fresh summer basil just before serving.
- Double the batch if you are feeding a larger crowd.
- Make sure the potatoes are sliced thin so they cook through.
- Use high-quality olive oil to elevate the simple flavors.
Ways to Switch It Up
- Swap the Russet potatoes for sweet potatoes for a fall twist.
- Use vegan Parmesan to make this dish completely plant-based.
- Add a layer of sliced eggplant for a more traditional Provencal flavor.
- Sprinkle some red pepper flakes for a little spicy kick.
- Swap thyme for rosemary for a bold herb aroma.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the dish and keep it covered in the fridge. Bake it right before you are ready to eat for the best texture. This makes entertaining much easier for you.
Will my vegetables get soggy?
Roasting them at a high temperature helps evaporate the excess moisture. Slicing the tomatoes thinly also prevents the dish from becoming too watery. Your easy vegetable tian should be tender but not mushy.
Will kids actually eat this?
The colorful pattern usually gets kids excited to try a bite. The golden melted cheese on top makes the vegetables very kid-friendly. It is a fun way to introduce new garden flavors.
I hope this vibrant recipe brings a little sunshine to your dinner table. It is such a joy to cook with fresh garden produce. Enjoy every healthy and delicious bite!
— Lidia
Ingredients
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic , minced
- 1 large zucchini , sliced into 1/4-inch rounds
- 1 large yellow squash, sliced into 1/4-inch rounds
- 2 medium Russet potatoes, peeled and sliced into 1/4-inch rounds
- 2 large Roma tomatoes, sliced into 1/4-inch rounds
- 4 tablespoons extra -virgin olive oil
- 1 teaspoon dried thyme
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.5 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a skillet over medium heat, sauté the sliced onions and minced garlic in one tablespoon of olive oil until softened and translucent.
- Spread the sautéed onion and garlic mixture evenly across the bottom of an 8x8-inch baking dish.
- Arrange the sliced vegetables vertically in the dish, tightly alternating layers of potato, zucchini, squash, and tomato until the dish is full.
- Drizzle the remaining olive oil over the vegetables and season uniformly with thyme, salt, and pepper.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the Parmesan cheese over the top, and continue baking for 15 to 20 minutes until the vegetables are tender and the top is golden brown.
